Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free
Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, vickys lemon mushroom butter, gluten, dairy, egg & soy-free. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook vickys lemon mushroom butter, gluten, dairy, egg & soy-free using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free:
  1. Prepare softened butter or dairy-free spread
  2. Get chestnut mushrooms, finely chopped
  3. Prepare dried porcini mushrooms or mixed mushrooms such as shiitake and oyster, soaked, drained then finely chopped
  4. Take finely chopped onion
  5. Make ready of garlic, finely chopped
  6. Prepare sprigs of thyme
  7. Make ready juice from half a lemon
  8. Get brandy
  9. Take handful of chopped parsley and tarragon
  10. Get mixed salad leaves and toast to serve
Steps to make Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free:
  1. Melt 50g of the butter then fry off the onion and garlic in it until softened
  2. Add the mushrooms and thyme and coat in the butter, then cook until soft, around 5 minutes
  3. Add the lemon juice and brandy and cook for 2 minutes or until the liquid has gone
  4. Take off the heat and remove the thyme sprigs
  5. Mix in the parsley and tarragon then let cool completely
  6. Mix the mushrooms with the rest of the butter and divide into 4 ramekins
  7. Chill until firm or up to 2 days, then serve
  8. One ramekin will be enough for 2 people to share. Serve spread on toasted bagette or ciabatta bread with a mixed salad

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